This is an Indian savoury snack sold in all Indian sweet shops. They can be eaten alone or even added to a lot of dishes like thayir vadai (lentil fritters soaked in yoghurt) or you can simply sprinkle it over sweetened yoghurt as a a snack. There are many versions of boondhis- they can be sweet or savoury.

                                          I was quite excited to make this as it was a very different technique which seemed very fancy using 2 slotted spoons etc.............
It made me feel so important bragging to all my friends (obviously not experts at cooking!) about what I'd achieved 😁
please excuse my amateur video below. i had to beg my daughter to take that video. yup! I don't have any fancy tripods etc ....YET! and also pleaseeee turn a blind eye on the kitchen mess! 🙈 My boondhis don't look perfect. But its just homemade and for personal consumption. It tasted great! That's what really matters!:)

to make the kaara boondhi batter:
besan /kadalai maavu - 1 cup
rice flour - 2 tbsps
red chilli powder - 1/2 tsp
hing/ asafoetida - a generous pinch
baking soda - 1/4 tsp
salt - 1/2 tsp
water - as required to form the batter
oil for frying

ghee - 1 tsp
cashewnuts - 10
curry leaves - 1 stem
chilli powder - 1 tsp
pinch of salt

  • In a bowl mix together the besan, rice flour, red chili powder, hing, baking soda and salt.
  • Slowly add water to form a thick batter (almost like bajji batter but maybe add 1 more spoon water) I added about 1/2 cup and 2 tbsps of water.
  • Give it a good mix. Must be pouring consistency. You can see in the video below. 
  • Now take a wok and add oil to deep fry.
  •  As you can see in the video I have used two slotted spoons. One to make the kaaraboondhi and one to remove it from the oil.
  • Once the oil is hot, hold one slotted spoon over the oil. Using another ladle scoop the batter, and pour it over the slotted spoon held over the oil, and press it in a circular motion quickly. This will make the batter fall through the holes into the hot oil.
  • After a few seconds, the boondhis in the oil will start to change colour. Once they are slightly browned, using the other slotted spoon, remove them from the oil and let them drain on a kitchen towel.
  • Repeat the process till you finish the batter.
  • Once you have all the boondhis ready we can finish off by seasoning it.
  • In a wok heat the ghee. add the cashewnuts and fry till browned. 
  • Add in the curry leaves and chili powder
  • Next, add in the boondhis and give it a good stir. Add the salt
  • Keep stirring for a minute or so and let the seasoning mix well with the boondhis. Then switch off the flame. 
  • After it cools completely, store in an air tight container.
  • If the boondhi look like they have got a tail it means batter is too thick and you can a bit of water.
  • If the boondhis are flat it means you have added too much water. you can add some flour and try again.

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